Cowboy Casserole Cornbread
This outstanding cowboy casserole cornbread has everything you need for a hearty and satisfying meal: savory ground beef, tender pinto beans, and sweet corn, topped with a golden crust of fluffy, moist, and slightly sweet cornbread. Every bite is a delightful burst of the perfectly balanced textures and flavors that make it a true crowd-pleaser.
As a busy mom, finding recipes that are both delicious and easy to prepare is a constant quest. I understand the challenges of juggling work, family, and a love for good food. I’m always on the lookout for recipes that are quick, simple, and tasty.
And this casserole ticks all the boxes. It’s a go-to recipe in my household, loved by both kids and adults. With simple ingredients and straightforward instructions, this casserole is a lifesaver for those hectic days when you need a hearty meal that doesn’t compromise on flavor.
What Is Cowboy Casserole?
There’s no way to know whether real cowboys made this casserole recipe. However, it gets its name from a hearty and rustic style of cooking associated with traditional cowboy or Western cuisine. With its southwestern-inspired ingredients like beef, corn, and cornbread topping, this casserole captures the essence of the Old West and is a comforting, one-pot meal enjoyed over a campfire on the trail.
How to Make Cowboy Caviar Casserole
- Cook the ground beef and aromatics, then add the beans and corn.
- Add the seasonings, stir well, and layer the mixture in the casserole dish. Mix the cornbread mixture, pour over the meat mixture, and bake.
Recipe Notes
- Replace the ground beef with sausage, ground turkey, or ground chicken. Add bacon bits to the meat layer as you assemble it for extra meaty goodness.
- Add diced jalapeños or another green chili into the meat mixture for a bit of spice.
- Customize the casserole by adding your favorite shredded cheese to the cornbread layer. Pepper Jack, Colby, and shredded cheddar cheese are excellent in this casserole.
Make-Ahead and Leftovers
Prepare the entire casserole, including the cheese and cornbread layers, and cover it tightly with foil or plastic wrap. Refrigerate for up to 24 hours or freeze for up to 3 months; let it thaw and come to room temperature for about 30 minutes, and bake as usual.
You can also prepare the meat mixture and refrigerate or freeze it until ready to bake. Thaw if frozen, add the cornbread layer, and bake according to instructions.
Leftovers stored in an appropriate container will last for 3-4 days in the fridge or 3-4 months in the freezer.
What Goes With Cowboy Cornbread Casserole
This hearty casserole pairs well with a tossed salad for a complete meal. A refreshing glass of peach tea and a slice of warm apple pie are also incredibly good.
More Savory Casserole Recipes to Try
By Imma
Watch How to Make It
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This blog post was originally published in September 2023 and has been updated with additional tips, new photos, and a video.
Cowboy Casserole Cornbread
Ingredients
- 1½ pounds (680g) ground beef
- 1 small onion, diced
- 1 teaspoon (5g) minced garlic
- ½ cup (150g) diced red bell pepper
- ½ cup (150g) diced green bell pepper
- salt and pepper to taste
- 1 15-ounce can pinto beans, drained and rinsed
- 1 15-ounce can corn, drained
- ½ cup (140g) BBQ sauce
- 1 tablespoon (15g) Creole seasoning
- ½ cup (120g) beef broth
- 1 recipe Jiffy cornbread mix
- 2 large eggs
- 1 cup (240g) milk
Instructions
- Preheat oven to 350℉ (180℃). Coat a 9"x12" casserole dish with cooking spray and set aside.
- In a large skillet over medium-high heat, cook the ground beef, stirring until the meat is mostly browned, 3-5 minutes.
- Add the onion, garlic, and peppers, and lightly season with salt and pepper. Continue cooking, stirring occasionally (5-7 minutes), until the beef has browned and the vegetables have softened.
- Stir in the pinto beans and corn, and mix well. Then add BBQ sauce, Creole seasoning, and beef broth. Stir well. Bring to a boil, reduce the heat to low, and simmer for about 5 minutes—season with salt and pepper to taste.
- Pour the meat mixture into the bottom of the prepared casserole dish and evenly spread it out over the bottom of the pan. Set aside.
- In a medium bowl, whisk the Jiffy cornbread mix from the blog (or store-bought if preferred). Add eggs and milk, and whisk until thoroughly combined.
- Gently pour the cornbread mixture over the meat mixture and spread the cornbread mixture over the meat layer using the back of a large spoon.
- Bake the casserole for 45-50 minutes, or until the cornbread topping bakes through and a toothpick inserted into the center of the cornbread comes out clean. Cover loosely with foil and allow to sit for about 5 minutes before serving.
- Garnish with fresh parsley if desired, serve, and enjoy.
Tips & Notes:
- Avoid overmixing the cornbread batter; having a few small lumps is okay.
- Feel free to brush the top of the baked cornbread with melted butter.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
